Hooray for Goat Cheese

Here is a fun little appetizer and pasta dish featuring some goat cheese.

Chevre Stuffed Peppers
4 oz soft chevre
1 sprig basil, chopped
Pinch of salt
Fresh ground pepper
24 Peppadew peppers

Mix cheese, basil, salt and pepper. Stuff mixture inside peppers and enjoy!



Purple Haze Fettucinne

1/2# Shrimp, peeled and deveined
1/2 C Sun-dried tomatoes, sliced
1 onion, julienned
1/4 C + 1 T extra virgin olive oil
2 cloves garlic, minced
1/8 C Basil chiffonade
4 oz Cypress Grove Purple Haze, brought to room temperature
8 oz Whole Wheat Fettucinne noodles
Salt, to taste
Pepper, to taste

In large stock pot, heat salted water to boiling. Cook fettuccine to just under al dente. Drain and set aside.

Meanwhile, in large skillet, heat 1 T olive oil over medium-high heat. Cook onion until it has softened. Add shrimp and cook until almost pink. Remove shrimp from pan. Add remaining olive oil, tomatoes, garlic and basil. Cook for 5 minutes over low heat. Then toss in shrimp and fettuccine. Toss to coat all noodles, season with salt and pepper. Cook until noodles are heated and shrimp has finished cooking. Turn of heat and crumble in goat cheese, toss with pasta. Serve with more basil as garnish.